Lemon and yoghurt cake

For a quick, easy, but deliciously moist cake, look no further. This lemon and yogurt cake recipe from Lancashire Farm Dairies pairs perfectly with a good cuppa. What's more, it's super-easy to bake and uses ingredients you'll probably already have in your arsenal - ideal if you want to bake something last minute!
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  • 350 g sugar
  • 2 free-range eggs
  • 1/2 tbsp salt
  • 3 tsp lemon juice
  • grated zest of 2 lemons
  • 180 ml olive oil
  • 250 g Lancashire Farm Natural Bio Yoghurt
  • 250 g self-raising flour


Preheat the oven to 180°C/Gas Mark 4.
In a bowl, mix the lemon zest, oil, eggs and sugar with a fork. Add the remaining ingredients and combine well.
Pour into a greased baking tin and bake for 30 minutes.
Leave to cool, then turn out and dust with icing sugar.

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